• 4 beef entrecotes
• 2 red sweet peppers
• 2 cloves garlic
• 50 g butter
• 50 ml red wine
• 1 tbsp. lemon juice
• 2 tbsp. l. olive oil
• 3 sprigs fresh thyme
• ground black pepper and salt

Tournedos are small, thin and round pieces of beef. For example, they can be stewed or fried. This tournedos is a typical French dish, often served in French restaurants. Do you want to feel like you are in France? Then write down the recipe for such an interesting dish.

Recipe for tournedos with sauce

Preparation:

1. Cut the lightly frozen butter into small pieces and put it in the refrigerator. Cut the entrecotes into regular circles, rub with salt and pepper, cover with film, beat lightly and leave at room temperature for 10-15 minutes.

2. Place the frying pan on medium heat, pour in the butter and after a minute add the tournedo, add the butter and thyme sprigs. Cook the meat by pouring hot oil over it using a spoon. After 2 minutes, turn over and cook for another minute. Then transfer to a baking sheet, lightly grease with the oil mixture, cover with foil and place in an oven preheated to 100 degrees and cook for no more than 10 minutes.

3. In the frying pan where the tournedos were prepared, place sweet peppers cut into large strips and garlic cut in half lengthwise, cover with a lid. After 3 min. pour in the wine, wait for it to boil and remove from the heat. After another 3 minutes. remove the thyme, pour the contents of the pan into a blender and cook until smooth. Add lemon juice, salt and pepper to taste, stir.

4. Place the meat on a plate and pour our sauce over it. Serve hot.

Recipe for Tournedo Rossini

Gioachino Rossini was not only a great composer, but also a lover of exquisite and tasty dishes. It is he who owns the recipe for “tournedos” - incredibly appetizing snack sandwiches.

Try to prepare Tournedo Rossini according to our recipe and once and for all decide what can be served with a glass of cold beer or first courses. An excellent dish that is both simple and elegant. You should definitely learn how to cook it.

Ingredients:

• white bread - 400 grams;
• beef - 400 grams;
• pork liver pate - 100 grams;
• tomato - 2 pieces;
• lemon - 1 piece;
• parsley;
• green salad;
• black peppercorns;
• salt.

Cooking method

• To prepare the dish you will need beef fillet. It is cut into thin slices and beaten with a kitchen hammer, after being wrapped in a bag.
• Coarse salt is ground in a mortar with black peppercorns, and pieces of meat are rubbed with this mixture.
• A piece of fat is melted in a frying pan. Heat it well and fry the beef slices for several minutes on each side.
• In another frying pan, fry pieces of white bread in butter.
• Tomatoes are washed and cut into thin slices.
• Lemon is doused with boiling water. Its slices will be a decoration for the tournedos.
• Place a leaf of green salad on a serving plate and a toasted slice of white bread on it. Place pieces of fried meat on the base and cover them with a piece of pork liver pate.
• A tomato and a slice of lemon are placed on the appetizer as a decoration. They give it juiciness and freshness. Lemon sourness perfectly emphasizes the taste of meat.

Serve Rossini tournedo with red wine for lunch or afternoon tea. Before serving, garnish with parsley and basil leaves.

Known throughout the world as a famous composer and creator of great music. Rossini Over the course of twenty years of creativity, he wrote four dozen works: operas, oratorios, farces, plays. Great operas will forever go down in the history of music. Rossini: "Othello", "The Thieving Magpie", "The Barber of Seville", "Elizabeth, Queen of England", "The Siege of Corinth", "William Tell". His first opera Demetrio and Polibio"The composer wrote his last opera at the age of sixteen" William Tell"in more than twenty years. After the premiere of his last opera Rossini surprised society with the announcement that he was done with music and would devote himself to his second passion - cooking. For the gourmet and glutton Gioachino Rossini creating new dishes and inventing original recipes brought a lot of pleasure. Cooking was for Rossini creative process, just like music.
In the mid-50s of the 19th century, Gioachino Rossini became particularly famous for his musical evenings. At his Parisian apartment or villa in Passy, ​​Rossini hosted luxurious receptions; these dinners were filled not only with music, but also with the maestro’s signature dishes. The composer took great pleasure in treating his guests to home-cooked dishes and filling glasses with rare wine and port himself. His recipes have remained in the history of cooking, like operas in the history of music. An elegant “Figaro” salad, multi-component “Rossini Tournedo Toast”, chicken, veal cutlets “A la Rossini”, potato dishes, the list of recipes was so impressive that the composer wrote a cookbook “Dreams of Gluttony” or “Rossini and the Sin of Gluttony” .

Classic "Rossini Tournedo Toast".
Fry four slices of white bread in olive oil until golden brown, transfer to a warm bowl to keep warm. We beat four pieces of beef or pork tenderloin and fry them in the same frying pan. Salt and pepper the finished chops and place on toast. In the same frying pan over low heat, heat four portions of poultry pate (goose pate, for example) and transfer to the meat. In a frying pan in which all the ingredients were fried one by one, pour half a glass of red wine, preferably Madeira, and slowly bring to a boil, actively stirring this sauce, simmer over low heat until the required thickness. Place the toasts on a common dish, decorate with thin slices of lemon, fried mushrooms, fresh tomato slices, parsley sprigs and pour over the sauce.

Potatoes with cheese.
Boil about a kilogram of washed potatoes in salted water over medium heat until tender. We tear the washed and dried bunch of fresh lettuce into small pieces with our hands. Finely grate one carrot and coarsely chop about 2-3 tablespoons of walnuts. Mix in a bowl 100 grams of sour cream, one tablespoon of olive oil, 500 grams of pre-grated hard cheese, lettuce, carrots, nuts, salt and pepper to taste. Place hot potatoes on a plate with lettuce leaves and garnish with cheese and vegetable mixture.

Salad "Figaro".
Separately boil the prepared veal tongue, a small celery root and beets until tender. Cut the cooked and cooled products into strips. To them add finely chopped anchovies to taste and a chopped bunch of fresh lettuce. Season the salad with ready-made mayonnaise (about 200 grams) and two finely chopped tomatoes (without seeds or skin), mixing well.

The recipe for Tournedos Steak Rossini is a real find for those who want to treat themselves to something delicious. The dish is named after the famous Italian composer Gioachino Rossini, who not only loved to eat, but also enjoyed cooking and experimenting. However, he did not invent this steak. He was named after Rossini by his close friend, chef Kazimir Moisons. In the original recipe shown in the photo, Rossini tournedo steak is prepared from Filet Mignon. A 300 gram steak is first well fried and placed on a round slice of toasted French white bread. As a side dish, 150 grams of foie gras fried in a special creamy sauce and slices of black truffle are placed on top. Before serving, the dish is topped with Madeira wine sauce. Today, such a dish will turn out to be too expensive, so we offer you a more affordable, but no less tasty option. To prepare, you will need the central part of beef tenderloin or ready-made Filet Mignon steaks.

Preparation:

1. Cut the central part of the tenderloin across the grain into steaks 2-3 cm thick. Sprinkle them with pepper on both sides, but do not add salt yet.
2. Grind the mushrooms in a blender, seasoning with salt and pepper. In a separate pan, melt the remaining butter and fry the mushroom mixture. You can add a little thyme. Place the duxelles on a plate and let cool.
3. Pour a little oil into a frying pan and fry slices of white bread (as for sandwiches) on all sides, transfer to a paper napkin to remove excess oil. Cut the center into a circle the same size as the steaks.
4. Place the steaks in the same pan. Fry the steaks for 2.5 minutes on each side, turning about 4 times.
5. Pour Madeira into the same pan and place over medium heat. When the wine has reduced by about half, add the beef stock and peppercorns. Cook for 2-3 minutes, then strain through a fine sieve into a clean saucepan and add the butter. Stir.
6. Place the fried steaks on golden croutons, cover with a slice of goose liver on top and pour over a teaspoon of sauce.
7. Serve the Tournedo Rossini steak with mashed potatoes and a light drizzle of truffle oil.

Bon appetit!

Lovers of delicate and refined drinks probably know and know how to prepare a Rossini cocktail. It cannot be considered cheap, but the light, upbeat and joyful mood it creates is worth the money invested. For the New Year it will be the best drinking drink.

A little history

Probably everyone knows that Rossini is the greatest Italian composer. But his culinary talents and penchant for gourmetism are not known to everyone. Meanwhile, the author of the music for “Othello” and “The Barber of Seville” was well versed in wines and is the author of many recognized recipes. He believed that good cuisine and music grew from the same roots. There is even a joke among chefs that he would have become the most famous gastronome of the 19th century if he had not by that time become famous as a composer.

The Rossini cocktail was not invented by him. It appeared only in the middle of the 20th century and was first tested in Venice, in the famous Harry’s Bar. The low-alcohol mix was named after the composer by a fan of his talents - both musical and culinary.

Rossini cocktail: recipe and its implementation

It must be prepared with love and according to all the rules. At least as a sign of respect for the composer, who treated cooking with such reverence. The first step to getting the drink is to prepare the strawberry puree. Fresh berries, at the rate of 75 grams per glass, are washed, strained through a colander and blotted with a paper towel. They are used to make an airy paste with the addition of a few drops of lemon juice, which is left in the cold for at least an hour. If the strawberries are unsweetened, you can add sugar at the time of introducing the juice.

Next, the puree is transferred into a tall glass and topped with sparkling wine. Ideally, Spumante Brut, Proseco, and Asti should be used, but good champagne - semi-dry or brut - will not spoil the taste. The volume of wine is about 120 milliliters. The Rossini cocktail is mixed with stir, the edge is decorated with strawberries, you can add ice. The pleasure is served!

Ways to ruin a cocktail

Even a seemingly simple drink can easily be turned into something not very tasty, or even unpleasant. To avoid disappointment, avoid making two common mistakes. First, leave the shaker aside when making a Rossini cocktail. When shaken, the bubbles from the champagne evaporate - along with a noticeable part of the taste sensations.

Secondly, use only freshly prepared strawberry puree. Canned will make your Rossini cocktail, to put it mildly, nothing. And if you use jam or preserves, you will end up with an alcoholic compote, ruining good champagne.

Tournedo "Rossini": why is it called that and how is it prepared

One of the most famous dishes “invented” by the composer has a funny story related to the origin of the name. While at lunch at the Parisian Cafe Anglais, Rossini, who was sensitive to cooking, requested that the dish be prepared under his supervision. The cook was forced to cook in a room that was visible from the table where the composer was waiting for lunch. Exasperated by the maestro’s nagging and teachings, the chef became indignant, to which he replied: “Et alors, tournez le dos!” Translated, this means: “If that’s the case, turn back.” The last two words and the article gave rise to the name “Rossini tournedo”.

The recipe does not contain anything complicated, but the result is amazing. A little less than half a kilogram of beef fillet is cut across the grain, salted and peppered and beaten a little. Approximately 200 g of white bread is cut into slices. The loaf is browned in heated butter (and this is a mandatory condition), and the same is done with the meat. The beef is placed on croutons, a piece of liver pate is placed on it, a lemon circle, a quarter of a tomato and a sprig of parsley are placed on top.

Treat yourself and your family to a cocktail and meat of the same name this holiday!